These Eggless Easy Zucchini Fries are cheesy and flavorful and have that perfect crispy-on-the-outside, creamy-on-the-inside texture. You can bake them in the oven or use your air fryer, and they’ll turn out great either way. Pair them with your favorite sauce, and you’ve got a hit on your hands!

baked Eggless Zucchini Fries on a plate with Yogurt sauce and more zucchini, a kitchen towel, and a piece of Parmesan cheese in the background.

Oriana’s Thoughts On The Recipe

Oh, how I adore these Baked Eggless Zucchini Fries! If you’re always looking for creative ways to use that summer zucchini, this recipe is an absolute must-try. Not only are these fries super easy to make, but they’re also a fun way to enjoy a healthy snack or side dish.

They’re completely egg-free, and you can easily adapt this recipe to be dairy-free, too! I love how these fries are cheesy and packed with flavor – they’re a hit with the whole family.

These zucchini fries are delightfully crispy on the outside while remaining creamy and delicious on the inside. Whether you bake them in the oven or toss them in the air fryer, they always come out perfect. And don’t forget to pair them with your favorite dipping sauce – yum!

Eggless Zucchini Fries on a plate with yogurt sauce.

What I Love About This Recipe

Super Easy to Make: This recipe is straightforward and fuss-free. With just a few simple steps, you can have a delicious batch of zucchini fries ready to enjoy. Perfect for busy weeknights or lazy weekends.

Perfect for Using Up Summer Zucchini: Got a garden full of zucchini? These fries are the perfect way to make use of them. They’re a tasty and inventive way to enjoy this versatile vegetable.

Cheesy and Flavorful: Panko, Parmesan cheese, and Italian seasoning make these fries incredibly flavorful. Each bite is a delightful mix of cheesy goodness and savory spices.

Crispy Outside, Creamy Inside: The texture is just right – crispy on the outside and wonderfully creamy on the inside. It’s a delightful contrast that keeps everyone coming back for more.

Versatile Cooking Methods: You can choose to bake these fries in the oven or toss them in the air fryer. Both methods yield deliciously crispy results, so go with whatever is most convenient for you.

Great with Any Sauce: These fries are delicious on their own, but they’re even better with a dipping sauce. You can’t go wrong, whether it’s ranch, marinara, or a spicy aioli.

Potential Cons Of The Recipe

  • Soggy Texture: If not cooked properly, the fries might turn out soggy instead of crispy.
  • Seasoning Might Not Suit Everyone: The seasoning might be too strong or too mild for some tastes.
  • Requires Fresh Zucchini: Using older or overly large zucchini might not yield the best texture and flavor.

Tips To Mitigate These Cons

  • Ensure Crispiness: Pat the zucchini dry thoroughly before coating, and avoid overcrowding them on the baking sheet or air fryer basket.
  • Adjust Seasoning: Adjust the seasoning to your preference. If you prefer a milder flavor, omit the Italian seasoning. If you like bold flavors, add a teaspoon of garlic powder, onion powder, and/or smoked paprika.
  • Use Fresh, Medium-Sized Zucchini: Choose fresh, medium-sized zucchini for the best results.

Ingredients You’ll Need, Substitutions & Notes

Ingredients needed to make Eggless Zucchini Fries with name tags.

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  • Zucchinis: The star of the dish. Fresh, medium-sized zucchinis work best for this recipe.
  • Panko: Adds a crunchy coating. Note: I strongly recommend using panko breadcrumbs for this recipe instead of regular breadcrumbs. Panko’s light texture and larger pieces create a wonderfully crispy coating for the zucchini fries. On the other hand, regular breadcrumbs are smaller and denser, which can result in a harder, less crispy shell.
  • Parmesan Cheese: Adds a cheesy flavor. Note: Nutritional yeast can be used as a dairy-free alternative.
  • Italian Seasoning: Brings a mix of herbs and spices to the fries. You can make your own mix or buy pre-made.
  • Salt & Ground Black Pepper: Enhances the overall flavor.
  • Yogurt: Acts as the binding agent. Note: Use dairy-free yogurt if needed.
  • Milk: Helps the coating stick. Note: Any plant-based milk can be substituted.
  • All-purpose Flour: Helps create a crispy coating.
  • Fresh Parsley Leaves (optional): Adds a fresh garnish for serving.
  • Olive Oil Spray: Ensures the fries get crispy without sticking.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Prepare The Baking Sheet and Preheat The Oven

Preheat oven to 425º F (220º C). Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

a cooling rack over a baking sheet.

Step 2 – Pat Dry The Zucchini Sticks

Cut the ends of the zucchinis. Slice the zucchinis in half, then cut each half in half again lengthwise, then into quarters. You should have 16 sticks per zucchini. Spread the zucchini sticks onto paper towels or a dry kitchen towel. Lightly pat dry. Let rest on the towels while you prepare the coating.

Zucchini sticks over a kitchen towel.

Step 3 – Combine The Panko Mixture

Combine Panko, Parmesan, Italian seasoning, salt, and pepper in a shallow plate or bowl. Set aside.

Step 4 – Combine Yogurt and Milk

Mix the yogurt and milk on a shallow plate.

milk and yogurt mix together in a shallow bowl.

Step 5 – Toss The Zucchini Sticks With Flour

Place the zucchini sticks in a bowl and add the flour. Toss until well covered.

Zucchini sticks to make Eggless Zucchini Fries in a bowl with flour.

Step 6 – Dip and Dredge

Working in batches, dip the sticks into the yogurt mixture (shake off any excess yogurt), then dredge in the Panko mixture, pressing it to coat. Arrange the zucchini on the baking sheet. Line up the sticks so they are near each other and all fit, but make sure they do not touch. Repeat with the remaining zucchini. Lightly but thoroughly coat the zucchini with the cooking spray.

Step 7 – Bake

Place into the oven and bake for 15 – 20 minutes or until golden brown and crisp. Serve immediately.

baked Eggless Zucchini Fries on a plate with Yogurt sauce and more zucchini, a kitchen towel, and a piece of Parmesan cheese around it.

Recipe Tips

  • Cut Evenly: Slice the zucchini into even sticks to ensure uniform cooking.
  • Dry Well: Pat the zucchini sticks dry to remove excess moisture, which helps them get crispy.
  • Preheat: Always preheat your oven or air fryer for the best results.
  • Don’t overcrowd: Bake the fries in a single layer for the best results. If needed, use multiple baking sheets or racks to ensure they have enough space to crisp up properly.
  • Kwon your oven: Every oven is different, so baking times should always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
  • Eat immediately! Zucchinis are made up of 95% water, and they release that water quickly after being cooked. This means the longer they sit, the softer they get. For the best texture, enjoy these zucchini fries right away.

Food Allergy Swaps

  • Dairy-Free: Use nutritional yeast instead of Parmesan cheese and plant-based yogurt and milk.
  • Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend and use gluten-free Panko.
baked Egg-free Zucchini Fries on a plate with Yogurt sauce and more zucchini, a kitchen towel, and a piece of Parmesan cheese around it.

Variations & Additions

  • Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the coating mixture for a spicy version.
  • Herby Twist: Mix in some fresh or dried herbs like basil or oregano for extra flavor.
  • Extra Cheesy: Sprinkle additional Parmesan cheese on top before baking.

Serving Suggestions

Serve these zucchini fries hot and crispy, garnished with fresh parsley if desired. They make a fantastic snack, appetizer, or side dish. Pair them with your favorite dipping sauces like ranch, yogurt, marinara, Avocado Sauce (Guasacaca), or a spicy aioli for added flavor.

a Eggless Zucchini Frie dipped in a bowl with yogurt sauce.

Storing and Freezing Instructions

Storing: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: To freeze, place the cooked fries on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Reheat directly from frozen in the oven or air fryer.

Reheat in a preheated (400º F – 200º C) oven or air fryer for a few minutes to retain crispiness.

Frequently Asked Questions

Can I use other types of squash for this recipe?

Absolutely! Summer squash or yellow squash can be used as a substitute for zucchini.

How do I prevent the zucchini fries from becoming soggy?

Make sure to pat the zucchini dry before coating and avoid overcrowding them on the baking sheet or in the air fryer basket.

What dipping sauces go well with these fries?

These fries pair well with a variety of sauces such as ranch, marinara, garlic aioli, or even spicy ketchup.

Can I use regular breadcrumbs?

I strongly recommend using panko breadcrumbs for this recipe instead of regular breadcrumbs. Panko’s light texture and larger pieces create a wonderfully crispy coating for the zucchini fries. On the other hand, regular breadcrumbs are smaller and denser, which can result in a harder, less crispy shell.

Can I make these zucchini fries in the air fryer?

Yes! Prep the zucchini as instructed, then place them in a greased air fryer basket. Air fry at 200 C / 400 F for 13-15 minutes, flipping halfway through. 

a woman hand holding a bitten Eggless Zucchini Fries showing its inside texture.

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Recipe Card 📖

baked Eggless Zucchini Fries on a plate with Yogurt sauce and more zucchini, a kitchen towel, and a piece of Parmesan cheese in the background.

Eggless Easy Zucchini Fries

Oriana Romero
These EgglessEasy  Zucchini Fries are cheesy and flavorful, and have that perfect crispy-on-the-outside, creamy-on-the-inside texture. You can bake them in the oven or use your air fryer, and they’ll turn out great either way. Pair them with your favorite sauce, and you’ve got a hit on your hands!
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings (32 fries)

Ingredients
 

  • 2 medium zucchinis
  • 1 cup (100 g) Panko
  • ½ cup (45 g) freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 1/2 teaspoon salt (or to taste)
  • ¼ teaspoon freshly ground black pepper (or to taste)
  • 1/2 cup (120 g) plain regular yogurt
  • 3 tablespoons (45 ml) milk
  • ½ cup (70 g) all-purpose flour
  • 1 tablespoon chopped fresh parsley leaves to garnish (optional)
  • Olive Oil Spray

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Preheat oven to 400º F (200º C). Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  • Cut the ends off the zucchinis. Cut the zucchinis in half, then cut each half in half again lengthwise, then into quarters. You should have 16 sticks per zucchini.
  • Spread the zucchini sticks onto paper towels or a dry kitchen towel. Lightly pat dry. Let rest on the towels while you prepare the coating.
  • Combine Panko, Parmesan, Italian seasoning, salt, and pepper in a shallow plate or bowl. Set aside.
  • Mix the yogurt and milk on a shallow plate.
    Note: The thickness of the yogurt varies from brand to brand, so if it is still too thick after mixing with the milk, feel free to add more milk, one tablespoon at a time, until the mixture is mostly runny.
  • Place the zucchini sticks in a bowl and add the flour. Toss until well covered.
  • Working in batches, dip the flour-covered zucchini sticks into the yogurt mixture (shake off any excess yogurt), then dredge in the Panko mixture, pressing it to coat.
  • Arrange the zucchini on the baking sheet. Line up the sticks so that they are near each other and all fit, but make sure they do not touch. Repeat with remaining zucchini. Lightly but thoroughly coat the zucchini with the cooking spray.
  • Bake for 15 – 20 minutes, or until golden brown and crisp.
  • Serve immediately, garnished with parsley, if desired.
Oriana’s Notes
Storing: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: To freeze, place the cooked fries on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Reheat directly from frozen in the oven or air fryer.
Reheat in a preheated (400º F – 200º C) oven or air fryer for a few minutes to retain crispiness.
Food Allergy Swaps:
  • Dairy-Free: Use nutritional yeast instead of Parmesan cheese and plant-based yogurt and milk.
  • Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend and use gluten-free Panko.
Recipe Tips:
  • Cut Evenly: Slice the zucchini into even sticks to ensure uniform cooking.
  • Dry Well: Pat the zucchini sticks dry to remove excess moisture, which helps them get crispy.
  • Preheat: Always preheat your oven or air fryer for the best results.
  • Don’t overcrowd: Bake the fries in a single layer for the best results. If needed, use multiple baking sheets or racks to ensure they have enough space to crisp up properly.
  • Kwon your oven: Every oven is different, so baking times should always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
  • Eat immediately! Zucchinis are made up of 95% water, and they release that water quickly after being cooked. This means the longer they sit, the softer they get. For the best texture, enjoy these zucchini fries right away.
Variations & Additions:
  • Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the coating mixture for a spicy version.
  • Herby Twist: Mix in some fresh or dried herbs like basil or oregano for extra flavor.
  • Extra Cheesy: Sprinkle additional Parmesan cheese on top before baking.
 
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 212kcalCarbohydrates: 29gProtein: 11gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 1227mgPotassium: 393mgFiber: 2gSugar: 6gVitamin A: 439IUVitamin C: 19mgCalcium: 258mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Side Dish
Cuisine American
Calories 212
Keyword egg-free recipe side dish zucchini

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5 from 1 vote

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2 Comments

  1. 5 stars
    Thank you for posting this recipe! These were awesome. Very crispy and flavorful. Just what I was looking for. I even made the Avacado sauce and was a hit with the whole family, including the toddlers!

    1. Hello Marybeth! You’re so welcome! 😊 I’m thrilled to hear that you loved the recipe and that the avocado sauce was a hit with everyone, including the toddlers! Your feedback just made my day. Thank you for trying it out and sharing your experience! 🌟